Ingredients:

  • 1 tablespoon (15 ml) neutral oil, such as canola or avocado
  • 1 medium yellow onion, finely diced (about 150 g)
  • 3 garlic cloves, minced (about 9 g)
  • 1 tablespoon (6 g) fresh ginger, finely grated
  • 6 cups (1.4 L) low-sodium vegetable or fish stock
  • 2 tablespoons (30 ml) low-sodium soy sauce
  • 1 tablespoon (15 ml) rice vinegar
  • 1 teaspoon (4 g) sugar
  • 1 can (13.5 fl oz / 400 ml) light coconut milk
  • ½ teaspoon (1 g) red pepper flakes, optional
  • 1 lb (450 g) skinless salmon fillet, cut into 1-inch (2.5 cm) cubes
  • 8 oz (225 g) dried rice noodles, flat or thin
  • 2 cups (60 g) baby spinach
  • ½ cup (30 g) green onions, thinly sliced (about 3 medium)
  • 1 teaspoon (5 ml) toasted sesame oil
  • 1 lime, cut into 6 wedges
  • 2 tablespoons (8 g) chopped fresh cilantro, optional

Instructions:

  1. Cut the salmon into 1-inch (2.5 cm) cubes. Dice the onion, mince the garlic, grate the ginger, slice the green onions, and cut the lime into 6 wedges. Pat the salmon dry with a paper towel.
  2. Bring a medium saucepan of water to a boil. Add the noodles and cook according to package directions, usually 3 to 5 minutes, until tender with a slight bite. Drain and rinse under cold water. Set aside in a bowl.
  3. Heat the oil in a large soup pot over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until soft and lightly golden at the edges. Add the garlic and ginger and stir for 30 seconds until fragrant. Do not brown.
  4. Add the stock, soy sauce, rice vinegar, sugar, and red pepper flakes if using. Bring to a boil, then reduce to a gentle simmer and cook for 10 minutes. Stir in the coconut milk and simmer for 3 more minutes.
  5. Lower the heat so the broth barely trembles, with small bubbles breaking the surface and no rolling boil. Slide in the salmon cubes and stir gently once. Poach for 3 to 4 minutes, until the salmon is opaque throughout, flakes when nudged, and reaches 145°F (63°C).
  6. Turn off the heat. Stir in the baby spinach and let it wilt for about 1 minute.
  7. Divide the noodles among 6 bowls. Ladle the broth and salmon over the noodles. Drizzle each bowl with a little sesame oil, then top with green onions and cilantro if using. Serve with lime wedges.